Porkgoulashincrockpot Recipes

CROCK POT GOULASH

Steps:

• Put your meat in your 4-quart slow cooker (I used Mr. Big, my 4-quart Crock Pot)
• Place your onion slices on top of your meat
• Mix together your garlic, ketchup, Worcestershire sauce, brown sugar, salt, mustard and paprika until well combined
• Add your water to you mixture, stirring gently until completely combined
• Pour your mixture over your meat and onions
• Cover and cook on low for 9-10 hours
• Mix together your flour with a small amount of water and stir into your crock pot
• Cook on high for 10-15 minutes so the liquid will slightly thicken
• Serve over rice or noodles

PORK GOULASH (SLOW COOKER)

Steps:

• In a slow cooker (crock pot) mix pork, tomatoes, onion soup mix, paprika, garlic, and caraway seeds.
• Cover and cook on LOW for 7 to 9 hours or until pork is tender.
• When ready to serve, stir in sour cream (if using) and dill.

PORK GOULASH IN CROCK POT

Steps:

• Mix first 6 ingredients in a 3-quart or larger slow cooker.
• Cover and cook on low 7 to 9 hours until pork is tender.
• Stir in sour cream and dill.
• Serve over dumpling egg noodles with sweet peas.

QUICK PORK GOULASH

Steps:

• Toss the pork pieces with the thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper. Heat 1/2 of the oil in a medium Dutch oven over medium-high heat. Add the pork pieces in a single layer and cook until lightly browned, about 5 minutes. Transfer with a slotted spoon to a bowl.
• Heat the remaining oil in the same pot and add the carrots, celery, onions and bell pepper and cook, stirring, until softened, 7 to 10 minutes. Stir in the paprika, tomato paste, caraway and garlic until fragrant and the tomato paste has darkened slightly, 1 to 2 minutes. Stir in the broth and 1 1/2 cups water and bring to a simmer. Cook until the vegetables are tender and the broth has thickened, about 45 minutes.
• Meanwhile, cook the noodles according to package directions and keep warm.
• Add the pork back to the stew and cook, stirring, until the pork is cooked through and hot. Stir in the vinegar and season with salt and pepper. Toss with the hot egg noodles and garnish with chives.

SLOW COOKER TEXAS PULLED PORK

Steps:

• Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours.
• Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices.
• Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

SLOW COOKER PULLED PORK ROAST

Steps:

• Remove all string from the roast and trim away excess fat. Place the chili powder in a bowl; blend in the oil, chili, pepper, cumin, coriander, paprika, allspice, salt and garlic to make a paste. Rub all over the pork, working the spice mixture into the meat well. Marinate for at least 30 minutes or overnight. Transfer the roast to a slow cooker.
• Blend the ketchup with the vinegar, molasses and mustard. Pour mixture over the roast and cook on low for 8 to 10 hours or until very tender.
• Transfer the roast to a large bowl; discard any visible fat. Use two forks to separate the meat into long strands. Remove 1 1/2 cups of the cooking juices and strain into a saucepan. Whisk in the cornstarch and bring to a boil. Cook, stirring, until thickened and bubbling. Return the shredded meat to the slow cooker; stir to combine with remaining cooking juices. Serve the meat on soft rolls; drizzle with thickened sauce mixture to taste.

SLOW-COOKER PORK RAGU

Steps:

• Spray 5-quart slow cooker with cooking spray.
• In 5-quart Dutch oven, cook bacon over medium-high heat 10 to 12 minutes, stirring occasionally, until browned and crisp. With slotted spoon, remove bacon to small bowl.
• Season pork with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Add half of the pork to bacon drippings in Dutch oven, and cook 4 to 6 minutes, turning occasionally, until browned. With slotted spoon, remove pork from Dutch oven to slow cooker. Repeat with remaining pork.
• Add onions, carrots, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper to Dutch oven; cook 3 to 4 minutes, stirring frequently, until softened. Stir in garlic and oregano; cook 30 seconds. Add broth; heat to simmering, stirring to remove brown bits on bottom. Transfer mixture to slow cooker with pork. Stir in tomatoes and bacon.
• Cover; cook on Low heat setting 8 to 10 hours or until pork is tender and easily falls apart. Before serving, shred pork with two forks. Serve over cooked pasta. Garnish with Parmesan cheese and chopped fresh herbs.